• 20 May 2008

I've wanted to make this recipe for sometime but as it requires a little more work than your average cheesecake, I put it off. I realized though, that making the curd a day or two prior to making the cheesecake makes pulling this off a cinch. Most people could easily make both the curd and the cheesecake in one evening, but with 3 kiddos pulling at my pant legs, I have to break it up into stages :)

I used my ol' standy recipe in lieu of this one (although similar) and garnished the top with a Meyer lemon from my tree. I figured instead of agonizing over using these lemons for "special uses only", I'd just simply use them as I needed them...ya know, trying to keep things more simple! I try not to think about the fact that my entire year's crop amounted to 6 lemons total :)

6
comments:

Mmmmmmmmm!! That looks soooo good!! Lemon and cheese cake together...*sigh*. I was curious as to how old your tree is. We have a meyer lemon tree that fruits almost year round and we can't keep up with the amount of fruit. Our tree is about 25 years old, though, so I thought that if yours is a young tree that might be why you got only 6. If so, just think of all those yummy lemons you have to look forward to.

Yum! Knowing how good your lemon curd recipe is (I used it for Easter), I can't wait to try it in this cheesecake! My husband LOVES cheesecake so I think I'll surprise him by making this as his weekend treat. Thanks for sharing!

Am I the only one that can't seem to cut cheesecake without it making a total mess? I make these desserts that look and taste good, but my presentation needs some work. So how do you cut your wedges? I've tried cleaning the knife with every cut, using a pizza cutter, you name it. It seems that there is always drag that collects as I move.